OK men, this one is not for the faint of heart.

In this post, we take an ordinary large pork loin from the local grocery store meat market and glorify to perfection by injecting it with andouille sausage.

To get started you’ll need to have a rotisserie on hand for your gas grill. The best setups have a ceramic burner on the back of the grill specifically for rotisserie cooking. When you’re at the store get the biggest pork loin you can find and also check out the fresh sausages your local meat monger has behind the meat counter. In our version of ‘Pork Stuffed Pork’, we bought some nice Cajun Andouille Sausages…three or so will do it. Also, you will need a solid food injector, which you can also buy either at the grocery store or a nice cooking supply store like Williams Sonoma or the like. Everyone should have two injectors in their kitchen, one for liquids and one for solids. These solid food injectors will enable you to inject things like garlic, herbs, fruit chunks, or in this case sausage into the meat. The liquid injectors can usually be found on the marinade aisle as a kit which includes the syringe and marinade.

When we got the pork loin home we rinsed it and then diced the sausage up into small chunks and loaded the injector. When you’re injecting meat, a typical rule of thumb is the more the merrier…you just want to get a good even distribution of whatever you’re injecting throughout the meat. After the loin was injected with the sausage we followed it up with a liquid injection of ‘Honey Smoked Barbeque’ injectable marinade. Next, take your favorite BBQ pork rub, either prepared by yourself or bought from the store and liberally rub the entire pork loin all over.

Now your loin is ready to be skewered by the rotisserie…load up your rotisserie like you normally would with the loin skewered down the middle. If you’ve never done this before read your rotisserie manual and it will explain it. The main thing you want to look out for is even weight distribution on the spit, when the forks on the rotisserie hold the meat, you want it to rotate evenly. If the meat flops over to one side when rotating, it will not cook evenly.

Fire up your grill’s rotisserie and cook it for about 1 1/2 hours. On my grill I have a ceramic infrared rotisserie burner on the back and I always rotisserie at High heat. After 1 1/2 hours we checked the pork loin and used an instant meat thermometer to check the temp. The “well done” temp for pork is 170 degrees F, you want the middle of the meat to read about 5 degrees less than the ideal temp when you take the meat off, in this case 165 degrees F.

Always let the meat rest for 10 minutes or so after you take it off the grill. I always leave the spit in the meat during the “resting time” and take it out after its rested. This reduces the amount of liquid that leaves the meat while its resting. After your meat has rested, take your best carving knife, or electric carving knife and slice that bad boy up!

Any of the pork that you can’t eat in that meal, save it!! It’ll be the best pork sandwiches you’ve ever had…